Easy Chili Recipe: White Chicken Chili

You will love this white bean chicken chili, it’s the perfect easy chili recipe for a cold winter day or game day!

I like two kinds of chili – Cincinnati chili and this white chicken chili. You see, I don’t like absolutely hate onions and pretty much any other chili has onions. And if Cincinnati chili has onions, I don’t want to know.

Anyway, this white chicken chili is a staple at our house during the fall, winter, oh and spring/summer. If you want to make it a little quicker you can skip out on grilling the chicken and pan roasting the corn, but those steps really make the difference between this being good and this being amazing.

Step 1 – Marinade your chicken. Grill and shred it.

Step 2 – Roast your corn until it’s nice and caramelized.

Step 3 – Cook chicken with spices then add flour.

Step 4 – Add chicken stock, beans, and corn then bring to a boil.

Step 5 – Let simmer until thickened. Once reduced by half, serve hot and garnish with cheese, chilantro, and whatever toppings you like.

Any other toppings you’d like for garnish – sour cream, tomatoes, etc.

Chicken Marinade:

1 T olive oil

2 T lime juice

2 T water

1 tsp cumin

1 tsp chili powder

2 garlic cloves, minced

1/2 tsp oregano

1/2 tsp smoked paprika

1 tsp fennel

Directions:

Salt and marinade your chicken. If you have time, let chicken marinade for at least a 1/2 hour. If not, go ahead and grill right away.

Grill chicken. Once fully cooked, let cool then shred chicken.

Heat 1 T olive oil in a large pot over medium heat. Once hot, add corn.

Toss corn in olive oil to coat, sprinkle with kosher salt, and roast for 8-10 minutes or until caramelized and brown, only stirring every few minutes. Once caramelized pull out and set aside.

Add 2 T olive oil to the same pot you used to cook the corn and heat to medium heat. Once hot, add chicken and cook for 1-2 minutes just to reheat. Sprinkle spices (up through chili powder) over chicken, cook for another minute.

Add flour to chicken, stirring to coat and cook for another minute.

Add 1 cup chicken stock to deglaze, scraping up all the brown bits from the bottom.

Add the other 3 cups of chicken stock, beans, and corn. Bring to a boil.

Lower the heat and simmer 30-45 minutes or until reduced by half and thickened.

Salt to taste. Be careful to not over salt if you will be adding salty cheese and/or eating with salty chips. It’s better to under salt.

Serve hot and garnish with cheese, cilantro, and other desired toppings.

Any other toppings you'd like for garnish - sour cream, tomatoes, etc.

Chicken Marinade

1Tolive oil

2Tlime juice

2Twater

1tspcumin

1tspchili powder

2garlic cloves, minced

1/2tsporegano

1/2tspsmoked paprika

1tspfennel

Instructions

Salt and marinade your chicken. If you have time, let chicken marinade for at least a 1/2 hour. If not, go ahead and grill right away.

Grill chicken. Once fully cooked, let cool then shred chicken.

Heat 1 T olive oil in a large pot over medium heat. Once hot, add corn.

Toss corn in olive oil to coat, sprinkle with kosher salt, and roast for 8-10 minutes or until caramelized and brown, only stirring every few minutes. Once caramelized pull out and set aside.

Add 2 T olive oil to the same pot you used to cook the corn and heat to medium heat. Once hot, add chicken and cook for 1-2 minutes just to reheat. Sprinkle spices (up through chili powder) over chicken, cook for another minute.

Add flour to chicken, stirring to coat and cook for another minute.

Add 1 cup chicken stock to deglaze, scraping up all the brown bits from the bottom.

Add the other 3 cups of chicken stock, beans, and corn. Bring to a boil.

Lower the heat and simmer 30-45 minutes or until reduced by half and thickened.

Salt to taste. Be careful to not over salt if you will be adding salty cheese and/or eating with salty chips. It's better to under salt.

Serve hot and garnish with cheese, cilantro, and other desired toppings.

Oh good Kari, I was hoping Cinncinnai chili didn’t have any onions. And I like a three-way but won’t touch anything more than that. I would love to come out to Ohio but doesn’t look like it’ll be happening anytime soon.

making this right now –almost ready to reheat chicken-and mix it all together:) I am Pretty excited taking it to a gathering tonight–Thanks for the recipe w/ pictures always makes it better too so you know if you are on the right track

I have a thing for chili and I have a few great recipes but this one goes the extra mile. I think I’ll make it this weekend for a Halloween party I’m going to! Thanks for sharing on Saturday Night Fever! Pinning this to our group board as well as my dinner idea board. See you again this Saturday!

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